The contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra
da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The study in the model
system showed that isovaleric acid was the predominant volatile compound after 7 d of ripening. The systems inoculated with
Enterococcus faecium produced the highest amount of this volatile (ca. 135.8mg kg 1 curd), while those inoculated with Lactobacillus
plantarum produced the least (21.4 mgkg 1 curd); Lactococcus lactis produced moderate amounts (ca. 34.2mg kg 1 curd) but a total
amount of volatile-free fatty acids similar to those found in control samples. This is considered advantageous since this volatile fatty acid
confers a harsh, piquant, mature flavour to cheese, coupled with the realisation that excess volatiles may result in off-flavours. The
addition of cultures in experimental cheeses helped reduce ripening time to about one half. Inclusion of Lb. plantarum led to cheeses
containing the highest amounts of volatiles, and exhibiting an aroma closest to that of typical Serra da Estrela cheese.